Try this Black Forest Crumb Cake recipe, or contribute your own.
Suggest a better descriptionTo prepare topping: Stir together flour, cocoa powder and cinnamon. Use a pastry blender to mix in brown sugar. Cut in cold butter until mixture is made up of medium crumbs about the size of peas. Stir in almonds; refrigerate topping while preparing cake. To prepare cake: Grease bottom of an 8- or 9-inch square disposable pan; place in a larger pan or on a baking sheet. Set aside. Preheat oven to 350 degrees. In large bowl of an electric mixer, stir together flour, sugar, cocoa powder, baking powder, cinnamon and salt. Briefly beat in eggs and butter; mixture will be crumbly. Drain liquid from cherries into a measuring cup; add enough cream to make 3/4 cup liquid. Beat liquid into cake mixture. Add extract; continue to beat at medium speed until batter is smooth and light. Stir in cherries and minichips. Spread batter evenly in prepared pan; smooth top. Sprinkle with crumb mixture. Bake about 35 minutes. (Test for doneness with wooden pick in center of cake.) Let cool completely in pan. Just before giving or serving, dust with sifted powdered sugar. Yield: 1 cake. To make ahead: Chill, then freeze. Thaw, still covered, in refrigerator. There is a simple cake (that we are always delighted to see at church carry-ins and neighborhood potlucks) made with a cake mix and a can of pie filling. Elinor Klivans chocolate cherry buckle ("Bake and Freeze Desserts," Morrow, 1994), is an elaborate, five-step dessert using the same flavor combination. Our recipe strikes a happy medium between the ordinary and the ornate. Be sure to thaw the cherries in a bowl before starting the recipe, at least 2 hours at room temperature or overnight in the refrigerator. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (1084g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3069 | ||
Calories from Fat: 1014 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.7g | 150 % | |
Saturated Fat 53.8g | 269 % | |
Monounsaturated Fat 35g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 2267.6mg | 698 % | |
Sodium 5692.2mg | 196 % | |
Potassium 1528mg | 40 % | |
Total Carbohydrate 417.1g | 123 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 404.7g | ||
Protein 98.6g | 141 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3069
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